- Preheat over to 350°F
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In a large, oven-safe skillet over medium-high heat, heat oil. Once hot, add chicken. Sear for 3 minutes on each side (or until browned). The chicken will not be cooked through at this point.
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In a small bowl combine 2 tsp paprika, 2 tsp garlic powder, 2 tsp salt, and 1 tsp black pepper.
- Sprinkle seasoning mixture over chicken on all sides.
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Transfer the skillet to the oven and cook for 10-15 minutes, or until chicken reaches an internal temperature of 165°F.
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Place the chicken onto a plate and tent to keep warm as you prepare the pasta and sauce.
- Add rigatoni to a pot of boiling salted water. Cook al dente according to package directions.
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In the same large skillet as you cooked the chicken, melt butter over medium heat. Add shallots and sun-dried tomatoes. Cook until the shallots are softened (3-5 minutes). Add garlic and cook for 1 more minute.
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Add tomato paste, oregano, and remaining paprika, garlic powder, salt, and pepper. Stir to combine.
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Add heavy cream and milk. Stir to combine.
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Add spinach, parmesan cheese, and tomatoes. Toss to combine. Reduce heat to low and simmer until cheese is fully melted and spinach is wilted, 8-10 minutes.
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Add the cooked pasta and toss to coat.
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Slice or cube the chicken and add to the pasta and sauce.
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Serve topped with more parmesan cheese and fresh parsley. Add salt and pepper to taste.